“Boyle these shell fishes: then flowre and frye them: then put them into a Pipkin, with a pinte of Claret Wine, Sinamon, Sugar, and Pepper. Take your Ducke boyled or roasted, and put them into two severall Pipkins, if one be boyled, and the other roasted and a little Sugar, large Mace, and fryed toasts, stuck around about it with Butter.”by John Murrell, A New Booke of Cookerie (1615); Cooking with Shakespeare (Morton and Coppolino, Greenwood Press, 2008)